We love a yellow chickpea here at Good Housekeeping – they’re delicious in our crunchy cauliflower and chickpea wraps and can’t be beaten in this green chickpeas dish. And hummus?! Need we say more. But have you come across black chickpeas before?
The nuttier, sweeter cousin of the creamy yellow chickpea, they’re slightly higher in protein and fibre and earthier in taste. They need to be treated differently to the yellow chickpea – think of them as a separate ingredient entirely, and then you’ll be on to a winner. Don’t try to whizz them up with tahini and expect hummus – you’ll be disappointed.
We like to buy our black chickpeas (also known as kala chana) in a tin or, even better, jarred, where they’ve already been cooked to make them edible. However, you can also buy them dried – just make sure you soak them prior to cooking for at least 4 hours (preferably overnight) and then simmer on the hob for 30min. Never eat them raw or skip the soaking step as they’re highly toxic prior to do doing so.
We love to roast our cooked black chickpeas in olive oil and plenty of salt in a 200°C fan oven for 30min until light and crispy. Simply sprinkle over dressed salads for a protein hit, or for a more elaborate use, enjoy with shawarma spiced cauliflower on top of a smudge of yellow chickpea hummus, with flatbreads for mopping – they can add texture to almost anything.
Since they’re firmer than their more well-known counterpart, they can withstand simmering in curries and stews – perfect as a protein hit for plant-based diets or a healthier alternative to red meat. Try in a lentil, chickpea and cauliflower dahl or a slow cooker pumpkin stew.
Ottolenghi likes to confit jarred black chickpeas in olive oil at a low heat, so that they take on flavour without surrendering their integrity for a creamier and softer option compared to roasting them. Try adding garlic and spices to the olive oil, too – the chickpeas will take on the flavour wonderfully. Add these to wraps, sprinkled over dips or with confit tomatoes served over rice.
However you enjoy these little nuggets of joy, it’s well worth giving them a go – so pick up and tin or jar next time you’re in the supermarket!
